Best-Ever Piña Colada

• 1 pineapple (3 to 4 cups chunks)
• 1/4 cup raw sugar, plus more to taste
• Zest and juice of 1 lime, plus more juice to taste
• 1 cup (scant) scant cup pure, whole fat coconut milk
• Pinch said
• 1/2 cup mild rum, such as Don Q gold
• 1/2 cup Smith & Cross Jamaican Rum
• Pineapple leaves or mint sprigs, for garnish

1. If you are using a canister ice cream maker, such as a Cuisinart like mine, freeze the canister at least 24 hours in advance.
2. In a blender, puree the pineapple with the sugar, lime zest and juice, coconut milk, and a pinch of salt. Transfer the mixture to an ice cream maker, add 1/4 cup of each rum and spin until thick and icy, about 20 to 30 minutes.
3. Add the rest of the rum-it will thin the mixture a little, so keep spinning until it get's back to where it was. Taste, and add more lime or sugar as needed.
4. Freeze in a pint container, or serve immediately, garnished with a cocktail umbrella and a pineapple leaf or sprig of mint.
5. If you freeze the mixture, it will harden to a sorbet consistency. Simply thaw for 10 to 20 minutes at room temperature to soften, and whisk briskly to smooth it out before serving.

pineapple, sugar, lime, coconut milk, said, mild rum, pineapple

Taken from food52.com/recipes/61383-best-ever-pina-colada (may not work)